評論
打印
The heavy hair covering tofu launches our imagination.
豆腐上濃密的絨毛帶給人豐富的聯(lián)想。
We think about, for example, to an animal.
比如說，動物。
And there is indeed life in it.
這里的確有生命。
The white thin hair is the hypha of mucor, which gives tofu a new vitality.
白色的細絲是毛霉菌的菌絲是它們賦予豆腐新的活力。
It's hard to believe how this food is actually made.
很難想像這種食物是如何誕生的。
Today, Fang Xingyu has handed over most of the work in the workshop to her elder daughter.
如今，方興玉把豆腐坊的大部分工作交給了大女兒。
Fang has begun to associate the future of the shop with her.
作為家中的長女媽媽把她和豆腐坊的未來聯(lián)系在一起。
The surface of soybean milk gradually coagulates, which shows soybean is rich in oil.
豆?jié){的表皮漸漸凝結這是大豆富含油脂的表現(xiàn)。
But to produce hairy tofu, oil is not required.
但是對于制作毛豆腐來講油脂是多余的。
Tofu skin is hung on the chopstick.
油豆皮被晾曬在竹筷上。
When air-dried, it becomes a byproduct of hairy tofu, another delicacy with totally different texture.
風干后成為毛豆腐的副產品它們是另一種質感的美食。
The key to producing hairy tofu is to add self-made "sour juice" into soy milk for fermentation.
制作毛豆腐的關鍵在于用自制的發(fā)酵“酸水”來點鹵。
The sour substance can make soy protein clot.
酸性物質同樣可以讓大豆蛋白凝固。
What's more important, micro-organisms flow into the milk with the pouring of the sour juice.
但是“酸水”更大的意義在于伴隨著點鹵的過程，其中的微生物們也隨之流入。
It's just like burying seeds into tofu.
像種子一樣被埋植進豆腐當中。
No matter where you are in China, making tofu is extremely hard work.
在中國的任何地方做豆腐都是極其辛苦的工作。
Family members sit down at and leave the dining table in succession.
餐桌上，一家人陸續(xù)進入和離開。
The elder sister is always the last one to come.
最后回來的是姐姐。
Her sister will accompany her to finish the already cold dishes.
妹妹要陪姐姐吃完已經冷了的一餐。
I don't want her to always work like this.
我就希望她不要一直做下去。
I don't want her to be like Mum.
不要像我媽一樣。
